Gennaro Contaldo's Christmas Panettone Zuccotto Pudding Recipe | Citalia

It is quite likely you'll receive a panettone for Christmas this year and if you don't, you'll be rushing out to buy one once you've seen Gennaro Contaldo's Christmas panettone pudding receipe!

Known as zuccotto, this rich pudding is a great way to use up panettone and is also quite the show stopper on the Christmas table.

Made with classic Italian ingredients such as Vin Santo, ricotta and of course, panettone itself, this dish is the perfect way to finish your festive feast this Christmas. Watch the video to find out how to make zuccotto at home.


Ingredients
6 – 8 x servings

1kg ricotta
140g caster sugar
70g candied fruit, finely chopped
50g flaked almonds
50g chocolate chips
1 tablespoon cocoa powder
600g Panettone, cut into 2 round discs and the rest into slices lengthways 2.5cm thick
170ml Vin Santo
Cocoa powder for dusting
Orange zest to decorate

1 x pudding basin or bowl approximately 15cm in diameter
Cling film

Method

In a bowl, mix half the ricotta with 70g of sugar until creamy, fold in 35g of candied fruit, 25g of flaked almonds and 25g of chocolate chips until all well amalgamated. Set aside.

In another bowl, combine the remaining ricotta with the remaining sugar, add cocoa powder and mix until creamy. Stir in the remaining candied fruit, flaked almonds and chocolate chips. Set aside.

Line the pudding basin or bowl with cling film leaving quite a bit of excess around the edges. Line with the slices of panettone and with the help of a pastry brush, brush about three quarters of the Vin Santo on the cake slices.

Fill with the white ricotta mixture which should fill half the pudding basin. Take one of the round panettone discs and place over the top pressing gently and drizzle with some of the Vin Santo. Fill with the chocolate ricotta mixture and cover with the other panettone disc, drizzling with the remaining Vin Santo.

Bring up the overhang of cling film and place a weight on top - I use a couple of heavy plates. Place in the fridge for at least six hours or overnight.

Remove from the fridge and take off both the weight and the cling film over the top. Turn upside-down on a plate. Carefully remove the pudding basin and peel off the cling film. Dust all over with lots of sieved cocoa powder, decorate with orange zest and serve.

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